Blueberry-Pecan Sour Cream Muffins

These muffins are so super easy to make it’s almost a phone in. As a matter of fact, I whipped up a dozen pretty fast this morning for Tall & Handsome who had caught a bug of some kind Mother’s Day night and carried it over to the next day which happened to be his birthday. So, I spent that time administering TLC, which included – muffins!

One ingredient that helps this mix up quickly is baking mix like Bisquick. I must admit I’ve not used it often – I’ve always been a “from scratch” kind of gal, but just happened to have a fresh box on hand. I keep frozen blueberries and peaches in the freezer – so presto! Muffins in no time.

Blueberry-Pecan Sour Cream Muffins

2 cups baking mix (like Bisquick)

3/4 cup sugar

2 eggs, beaten

1 cup low fat sour cream

1 1/2 teaspoons pure vanilla flavoring

1 cup frozen or fresh blueberries

1/2 cup chopped pecans

Topping:

1 tablespoon granulated sugar

1 tablespoon packed light brown sugar

Preheat oven to 375 degrees. Grease a 12 cup muffin pan or line with foil liners. (You can also use a baking spray.)

In a medium bowl combine baking mix and the 3/4 cup of sugar.

In a small bowl combine the cup of low fat sour cream, 2 beaten eggs and vanilla flavoring,

Pour into baking mix and stir until dry ingredients are just combined. Do not over mix.

Fold in blueberries and pecans.

Mix the 1 tablespoon of granulated sugar and 1 tablespoon of brown sugar together. Sprinkle over the top of the muffins.

Bake for 20 to 25 minutes or until a toothpick inserted into a muffin comes out clean. Cool for 5 minutes.

*Tip: you can purchase chopped pecans if you want to save even more time.